Asian Chicken Noodle Soup

• 3 12 cups Swanson chicken broth (regular or natural goodness or Certified organic)
• 1 teaspoon soy sauce
• 1 teaspoon ground ginger
• ground black pepper, gernerous dash
• 1 medium carrot, diagonally sliced
• 1 stalk celery, diagonally sliced
• 12 red pepper, cut into 2-inch long strips
• 2 green onions, diagonally, sliced
• 1 garlic clove, minced
• 12 cup Asian noodles, broken-up, uncooked, curly
• 1 cup chicken, shredded

1. Heat broth, soy sauce, ginger, black pepper, carrot, celery, red pepper, green onions and garlic in a 2-quart saucepan over medium-high heat to a boil.
2. Stir in noodles and chicken.
3. Reduce heat to medium.
4. Cook for 10 minutes or until noodles are tender.
5. TIP: For an interesting twist: Use 1 cup sliced bok choy for the celery and 2 oz.
6. uncooked celophane noodles for the curly Asian noodles.
7. Reduce cook time to 5 minutes.

chicken broth, soy sauce, ground ginger, ground black pepper, carrot, celery, red pepper, green onions, garlic, asian noodles, chicken

Taken from www.food.com/recipe/asian-chicken-noodle-soup-343284 (may not work)